Egg, Asparagus, Mustard, Garlic Vinegar
|2||Bunches of asparagus, pared, tough ends trimmed||2|
|1 tsp||Dijon mustard||5 mL|
|4 tbsp||PASTENE Garlic Vinegar||60 mL|
|1 tbsp||Fresh parsley, chopped||15 mL|
|⅔ cup||PASTANE Extra Virgin Olivie Oil||150 mL|
|⅓ cup||PASTANE Roasted Peppers, chopped||75 mL|
|¼ cup||PASTANE Grated Parmesan Cheese salt and pepper||60 mL|
This recipe is a family staple shared by Chef Michael Simon.
- Place asparagus in boiling salted water and cook 7 minutes or until tender. Cool under cold running water, drain, and arrange on serving platter.
- Mix egg yolks, mustard, vinegar, parsley, and anchovies in a medium bowl. Add oil in thin stream, whisking constantly. Season to taste with salt and pepper and pour over asparagus. Garnish with chopped roasted peppers. Sprinkle with cheese if desired and serve.